Cocoa Meringue Kisses

Cocoa Meringue Kisses

Light, crisp, melt-in-your-mouth meringue cookies are the perfect treat for low-cal cookie swaps.


24 kisses


  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup Born Sweet Zing™ Baking Blend
  • 2 tablespoons Dutch process unsweetened cocoa powder


Preheat oven to 325°F. Line 2 cookie sheets with parchment paper and set aside.

In a large bowl, beat egg whites, cream of tartar and vanilla until foamy and soft peaks begin to form. Slowly add Born Sweet Zing™ Baking Blend and beat until stiff, glossy peaks form. Sift cocoa over the meringue to avoid any lumps and gently fold until fully combined.

Spoon meringue into pastry bag with large open star tip, and trace heart outlines on cookie sheet. Thickness prior to baking should be about 1/2- to 3/4-inch thick on all sides.

Bake 30 to 35 minutes. Remove from oven and cool completely before removing with spatula.

Store in airtight container for 3 to 5 days at room temperature.

Per Serving: 1 kiss is a free food exchange.

This recipe was created in accordance with the 2015 meal planning guidelines published by the American Diabetes Association.